We’re giving Wine-down Wednesday a whole new meaning! Rather than filling up glasses with your favorite vino, you’ll be piling White Wine Chicken Thighs onto your plate. But don’t worry! There’s still a little bit of that grapey goodness you love to sip on added to these tender, herbal, crispy chicken thighs to give them a little bit of fruity and tangy pizzazz. Cheers to these White Wine Chicken Thighs! May they make you feel all the tingly and exciting feelings you’re craving!

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Ingredients

  • 3 slices bacon, cut into small pieces
  • 1/2 cup flour
  • salt, to taste
  • pepper, to taste
  • 2 teaspoons Herbes de Provence
  • 1 1/2-2 pounds chicken thighs, skin-on
  • 2 tablespoons olive oil
  • 2 shallots, thinly sliced
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • fresh parsley leaves, to taste, for garnish
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Directions

Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Heat a large oven-safe Dutch oven or cast-iron skillet over medium-high heat.

Step 3 –Add the bacon pieces to the Dutch oven and fry, stirring occasionally, about 5-6 minutes.

Step 4 –Transfer the bacon pieces to a paper-towel-lined plate.

Step 5 –Leave the hot bacon drippings in the Dutch oven and turn down the heat.

Step 6 –In a bowl, mix the flour, the salt, the pepper, and the Herbes de Provence together.

Step 7 –Dredge the chicken thighs in the flour mixture, then transfer them into the hot Dutch oven.

Step 8 –Pan-fry the chicken thighs until they are golden-brown but not cooked through, about 2-3 minutes per side.

Step 9 –Transfer the chicken thighs to a plate.

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Step 10 –Add the oil and the shallots to the Dutch oven and sauté until softened, fragrant, and golden-brown, about 5-10 minutes.

Step 11 –Slowly add the wine and stir to loosen the browned bits from the bottom of the pan.

Step 12 –Add the chicken stock to the wine mixture and cook until the sauce reduces slightly, about 5-10 minutes.

Step 13 –Add the chicken thighs and the bacon pieces to the sauce mixture.

Step 14 –Bake the chicken thighs, while basting them with the sauce every 10-15 minutes, until they reach an internal temperature of 165 degrees F and the skin is crispy, about 40 minutes.

Step 15 –Skim the oil off the top of the sauce.

Step 16 –Serve the chicken thighs garnished with the parsley.